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kwanzaa

_**Editor's note:** The recipe and introductory text below are from_ [A Kwanzaa Keepsake](http://astore.amazon.com/epistore-20/detail/0684853256) _by Jessica B. Harris_.
The traditional roast pork is given a southern accent with a crust of well–seasoned crushed pecans. Thinly sliced pork loin with a slathering of chutney makes perfect sandwiches to take to work or school.

_**Editor's note:** The recipe and introductory text below are from_ [The Barbecue! Bible 10th Anniversary Edition](http://astore.amazon.com/epistore-20/detail/0761149449)_, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature_ [The Best Barbecue in the U.S.A.](/articlesguides/holidays/grilling/barbecueraichlen)
Pork may be the preferred barbecue east of the Mississippi (think of the pork shoulder of the Carolinas and the ribs of Kansas City and Memphis), but in Texas beef is king—especially beef brisket, which comes moist and smoky and tender enough to cut with a fork. (Not that any self-respecting Texas barbecue buff would use a fork.) Barbecued brisket is simultaneously one of the easiest and most challenging recipes in the world of barbecue. Easy because it requires only one main ingredient: brisket (even the rub is optional). Challenging because pit masters spend years learning the right combination of smoke (lots), heat (low), and time (measured in half days rather than hours) to transform one of the toughest, most ornery parts of the steer into tender, meaty perfection.
Over the years, I've found that two things help above all: choosing the right cut of -brisket—namely, untrimmed, with a thick sheath of fat—and then cooking the brisket in a shallow pan. The pan keeps the juices from dripping onto the fire and the meat from drying out, while allowing for the maximum smoke penetration from the top. A whole brisket (the sort cooked by a restaurant) weighs eighteen to twenty pounds. Here I call for a partially trimmed brisket—a cut weighing five to six pounds. Do not attempt to make this with a two-pound trimmed, fatless brisket; it will turn out much too dry.
To achieve the requisite smoke flavor, you need to smoke the brisket in a charcoal grill—or in a smoker. A gas grill will not produce enough smoke.

Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.

Almost every culture has an abiding, elemental hunger for greens, and in the American South, it's common to simmer a variety of them. Hopkins cooks his relatively quickly in a satiny béchamel. The nutty sweetness of the sauce rounds out the natural bitterness of the greens, thus lifting them into the realm of the spectacular. Think of this as a rough-around-the-edges version of creamed spinach, one with real backbone.

_**Editor's note:** The recipe below is excerpted from_ [Neo Soul](http://www.ecookbooks.com/p-9569-neo-soul-taking-soul-food-to-a-wh.aspx?affiliateID=10053) _by Lindsey Williams.
Exercising is probably the best thing you can do _right now_ to get in better shape. Americans of all races tend to be less active than their grandparents were. The combination of fatty foods with little exercise equals the obesity epidemic we have today in the U.S.A. Fried chicken is such a central component of Southern cooking, but it's too high in fat to be part of a regular diet. Prepare it this way and you'll have all the flavor of fried chicken without all of the extra fat.
_

This recipe can be prepared in 45 minutes or less.
Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.
According to the author, this recipe goes well with roast goose.

We could describe the comforting qualities of this dish, which brings to mind creamed spinach. We could tell you how we especially love that it takes only minutes to prepare. But Edna Lewis's own comments from _In Pursuit of Flavor_ really do the job much better: "Growing up, we would sow onion seed in the garden and then thin a lot of them out before their bulbs got too big. We chopped them up, sautéed them in bacon fat, poured in heavy cream, and ate them for breakfast. This recipe is not quite as rich as that, but uses scallions in a way that tastes just as delicious. In my opinion, they are an underused vegetable and taste almost as good today as they did years ago. I buy scallions that are about the size of a pencil but if they are a little thicker they still taste good."

This is one of my long-time favorite desserts. I have been making apple brown betty nearly every fall since I can remember and still love it for its simplicity and sweet fruit flavor. Early in the fall, when the apples are freshest, you may not need to add water to the recipe, but later, as the apples dry out a little, you will need it. I have found McIntosh apples are just about perfect for this dessert, but use any firm, slightly tart apple. If you have leftover French bread, it makes very good crumbs, but any day-old, firm white bread will do. Whatever kind of bread you use, be sure to leave it out on the counter to dry for several hours before cutting it into cubes. Brown bettys should be served still warm. If they are allowed to get too cool, they will collapse a little.

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly.
See how to [joint a chicken](http://www.epicurious.com/video/technique-videos/technique-videos-poultry/1896810047/poultry-learn-how-to-joint-a-chicken/1915433302).